Cafeteria Cook

KMRG, LLC•Laona, WI

4d•$20 - $25•Onsite

About The Position

We are seeking an experienced Cafeteria Cook to support the U.S. Department of Agriculture (USDA) Forest Service at the Blackwell Job Corps Civilian Conservation Center (JCCC) in Laona, WI. Your scope of work will focus on preparing and cooking meals in large quantities while maintaining applicable food-safety, sanitation, storage, and quality standards. This is a full-time opportunity in which we’ll provide competitive pay, job stability, and security.

Requirements

Experience and technical knowledge necessary to perform the position’s duties
Knowledge of preparing and cooking food in large quantities
Ability to prepare food using complex techniques and multiple preparation steps
Ability to prepare soups, sauces, stocks, and other food from scratch
Ability to adjust recipes according to fluctuating serving requirements
Knowledge of food-safety, sanitation, handling, storage, and temperature requirements
Ability to plan cooking processes and complete meals according to established schedules
Ability to operate, clean, and maintain standard commercial kitchen equipment
Ability to monitor food and supply stock levels
Ability to prepare and maintain required temperature logs and food-service records
Ability to comply with applicable state and local food-handling requirements
Ability to meet the physical demands established for the position
Ability to complete all required Job Corps, USDA, and food-service training
Must be a U.S. citizen or have an Alien Registration authorizing employment in the United States
Must successfully complete the required background-investigation process
Must meet applicable USDA personnel-security requirements
Must not appear on the U.S. Department of Health and Human Services Office of Inspector General exclusionary list

Responsibilities

Prepare and cook a wide variety of hot and cold food using Government policies and recipes
Produce soups, sauces, stocks, and other items from scratch without relying on packaged mixes
Apply roasting, broiling, baking, frying, boiling, steaming, and stewing techniques
Cut, slice, grind, and otherwise prepare meat, fish, poultry, fruits, and vegetables
Adjust recipes according to fluctuating serving requirements
Plan cooking processes to ensure meals are completed on schedule
Present prepared food in an appetizing manner
Prepare food in the quantities required to support Center meal service
Calculate and adjust ingredient quantities according to the number of servings needed
Coordinate multiple preparation and cooking steps
Monitor the cooking process to support consistent food quality
Complete assigned meal-production activities within established service schedules
Handle and store food in a clean and sanitary environment
Maintain required cooking, holding, refrigeration, freezer, and service temperatures
Follow applicable state, local, and U.S. Public Health Service Food Code requirements
Apply safe handling practices for time and temperature control for safety food
Review food-handling and sanitation requirements to ensure proper procedures are followed
Protect food and preparation areas from contamination, insects, rodents, and other sources of spoilage
Store chemicals, soaps, and other potentially harmful materials separately from food
Cover, label, and date open food containers as required
Operate standard commercial kitchen equipment
Clean and maintain cooking equipment in accordance with applicable procedures
Wash and store utensils, pots, pans, and other cooking tools
Maintain clean meal-preparation, cooking, storage, and service areas
Report equipment, sanitation, food-storage, or safety concerns as required
Control and monitor food and supply stock levels
Store food and supplies according to applicable food-safety requirements
Organize stored items to prevent contamination and support proper usage
Monitor refrigeration and freezer conditions
Support the safe receipt, storage, inventory, and issuance of food products
Maintain assigned food-temperature monitoring logs
Record cooking, holding, refrigeration, freezer, and service temperatures as required
Complete other food-service records and logs assigned to the position
Participate in the Center Behavioral Management System as required
Model proper workplace appearance, professionalism, and behavior
Promote standards of conduct expected and accepted in the workplace